Sweet and complex coffee with notes of blackberry and lavender
The Baragwi Cooperative Society is well known for factories that consistently produce some of the great coffees of Kirinyaga. The cherries are grown by smallholder farmers in areas surrounding their stations. The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours. Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.